| How To Cook: |
|
|
1. In a heavy 4- to 5-quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the chilies and boil, uncovered, for 5 minutes, then drain them thoroughly and run cold water over them.
|
2. Split the chilies in half and remove the seeds. Combine the chilies, oil, vinegar and salt in the jar of a blender, and blend them at high speed until the mixture is reduced to a smooth, thick puree.
|
3. To make the sauce by hand, puree the chilies in a food mill set over a bowl. Stir in the oil, vinegar and salt.
|
4. This sauce is used as a substitute for fresh mild chili, and can be kept, covered and refrigerated, for about 2 weeks, although the flavor will diminish as the sauce stands.
|
|
